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Basic Principles for the Production of Fungal Enzymes by Solid-State Fermentation

โœ Scribed by Gustavo Viniegra-Gonzalez; Ernesto Favela-Torres


Publisher
John Wiley and Sons
Year
2004
Weight
51 KB
Volume
35
Category
Article
ISSN
0931-7597

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Improvement of the nutritional value of
โœ G. Klappach; D. Weichert; D. A. Zakordonets; S. M. Suprun; Y. G. Sholkevich ๐Ÿ“‚ Article ๐Ÿ“… 1991 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 370 KB ๐Ÿ‘ 1 views

The urn of some cereals in animal nutrition, e.g. rye, is limited because of some constituents. By solid-state fermentation using selected Fmu& it is possible to enhance the nutrition value and to enrich the fermented materia1 with free and essential amino acide and vitamins. The fermentation method